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Kimchi Deviled Eggs

This is a classic deviled eggs recipe with a twist – the addition of hot, spicy kimchi, the Korean fermented pickled cabbage. It is an easy and fast recipe to do. Find good quality kimchi from Asian groceries or make your own. There is an incredibly easy Cabbage Kimchi recipe in this same cookbook. Either way, this was one of the best tasting, more affordable appetizers we’ve ever had. I doubled the batch of eggs suggested in the cookbook because I just knew this would be a bestseller at our family table. Recipe slightly adapted from “Eat Your Vegetables” by Joe Yonan. The recipe below made 28 pieces and served 4 hungry adults for starters.
Course: Appetizer, Side Dish, Snack
Cuisine: American, Asian
Keyword: Kimchi Deviled Eggs

Ingredients

  • 14 whole large eggs at room temperature
  • 1 cup cabbage kimchi; store-bought
  • 1/3 cup cream cheese; slightly softened at room temperature
  • 2 Tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon Sriracha
  • 1 teaspoon paprika powder; for garnish
  • 4 to 6 leaves fresh lettuce; for garnish

Instructions

  • To cook the eggs: Boil water in a large deep pot. Reduce the heat to a simmer. Add eggs and cook them for about 12 to 15 minutes. As soon as they are cooked, transfer eggs to a large bowl filled with cold water and ice. The transfer of the newly cooked hard boiled eggs to cold water will help make peeling easier. You can start cracking the egg shells while under water, and continue when you take them out.
  • Place the peeled eggs on the counter. Slice each egg lengthwise, in half. Carefully remove each egg yolk from the center and place in the food processor or blender. Set aside the egg whites on a platter. Keep them chilled in the refrigerator while working on the yolks.
  • To prepare: Drain the kimchi and try to remove the liquid by gently squeezing the leaves. Chop the kimchi into pieces.
  • In the food processor or blender, process together the egg yolks, chopped kimchi, cream cheese, mayonnaise. Puree until smooth for about 2 minutes. Season with salt if desired. Add sriracha a little at a time, depending on the level of spiciness desired. (Note: the kimchi is already spicy, so taste the pureed mixture first).
  • To assemble: fill each egg white center with a teaspoon or more of the yolk-kimchi mixture. Garnish with a sprinkle of paprika. Plate on top of fresh lettuce leaves. Refrigerate for at least an hour or more before serving.
  • Cook's comments: I used organic eggs for this recipe as a personal preference of my family.

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